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Food

FILE - In this Oct. 9, 2104 file photo, organic body products are seen at a Whole Foods in Washington. Consumer interest in the organic label continues to grow. The organic industry says U.S. sales of their products jumped 11 percent last year alone, to more than $39 billion, despite tight domestic supplies of organic ingredients. And the number of U.S. organic operations has grown by 250 percent since the government started certifying organic products 2002, according to new Agriculture Department data released Wednesday. (AP Photo/Susan Walsh, File)

Consumers buying more organic products, despite high prices

Wednesday, April 15, 2015

The higher price of organic foods and other products doesn’t seem to be deterring consumers: Sales jumped 11 percent last year, an industry report says. Sales of organics have been rapidly growing since the United States put strict rules in place and began certifying organic products in 2002. According to the Agriculture Department, the number of U.S. organic operations has …

West Coast sardine collapse leads to fishing closure

Tuesday, April 14, 2015

Fisheries managers have decided to call off the West Coast sardine fishing season that starts in July because of rapidly dwindling numbers, hoping to save an iconic industry from the kind of collapse that hit in the 1940s and lasted 50 years. Meeting outside Santa Rosa, Calif., the Pacific Fishery Management Council voted Sunday to close the season starting July 1. The council …

In chef Bryan Voltaggio’s new cookbook, there’s lots of flavor

Tuesday, April 14, 2015

These are not the hasty weeknight pastas and stir-fries of your kitchen and mine. In his new book, Home: Recipes to Cook With Family and Friends, with Aki Kamozawa, Washington, D.C.-area chef-restaurateur Bryan Voltaggio concentrates on weekend brunches, Sunday suppers and holiday meals. That might explain why, unlike most of my own home …

Celery root is ugly, but pretty tasty

Tuesday, March 24, 2015

It wasn’t until I lived in France that I fully appreciated how underused celeriac – also called celery root – is here in the US. In France, this knobby root cousin of the celery we are more familiar …

Use mushroom confit all week

Tuesday, March 24, 2015

When it’s time to make dinner, I enjoy the conceptualizing, I love the cooking and, when I have time, I luxuriate in the chopping and knife work as a slow, pleasant meditation. And then there are those nights when making dinner seems almost impossible, not because the recipe …

Dinner in 25 minutes: Crispy Lemon Fish

Tuesday, March 24, 2015

Set aside any fears of frying and have fun with this one. The batter is a quick blend of sparkling lemonade, lemon zest and seasoned flour. If young eaters are around, get them to do the mixing and dipping. You’ll need an instant-read thermometer. Serve with a lightly …

FDA approves genetically engineered potatoes, apples as safe

Tuesday, March 24, 2015

Potatoes that won’t bruise and apples that won’t brown are a step closer to grocery store aisles, but some food suppliers say they don’t want any part of it and others are staying silent. The Food and Drug …

Inexpensive, healthful, filling

Tuesday, March 24, 2015

When I was in my 20s, I made my living in New York City’s nonprofit theater. I worked 16 hour days much of the time – all day in the office, all night on a show. In those …

Starbucks baristas stop writing “Race Together” on cups

Sunday, March 22, 2015

Starbucks baristas will no longer write “Race Together” on customers’ cups starting yesterday, ending as planned a visible component of the company’s diversity and racial inequality campaign that had sparked widespread criticism in the week since it took …

Diet soda may lead to more belly fat as you age

Sunday, March 22, 2015

I admit it: I drink a Diet Pepsi just about every day. I love the stuff – with a meal, after a long run or when I’m just really thirsty. I’ve always justified the habit with the idea that at least I’m not consuming the huge amounts of …

Companies tap into large maple potential

Saturday, March 21, 2015

Already, Vermont is maple syrup capital of the U.S., with production traditionally being a side business for farmers. Could a large-scale operation, tapping into thousands of acres of maple trees in a remote northeastern part of the state, …

Tuesday, March 17, 2015

Granola bar alternative with terrific puffiness When a cook from Minnesota’s Red Lake Nation showed chef Jerome Grant how to puff wild rice, amping up its nutty flavor, he knew just where to deploy it: in a grain-packed alternative to the granola bar. Wild Grain Bars Makes 15 …

This Easter, master creamy scalloped potatoes

Tuesday, March 17, 2015

With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what’s not to love? We’re talking about sliced potatoes baked in a cream sauce, then topped …